1-First, drain the ricotta cheese in a fine mesh strainer covered with plastic wrap, weighted down and refrigerated for at least 6 hours or overnight to remove excess moisture. This step is crucial for a thick, creamy result that won’t make your shells soggy. Once drained, you’re set for the next part.

2-Second, in a large bowl, combine the drained ricotta cheese, 1/2 cup confectioners’ sugar, 1/4 cup of the mini chocolate chips, 1 1/2 teaspoons pure vanilla extract, and optional 2 teaspoons fresh orange zest or 1/8 teaspoon orange blossom extract; mix well until smooth. For an extra creamy texture, add 1/4 cup heavy cream at this stage and blend it in thoroughly.

3-Third, transfer the filling into a large piping bag with a 1/2-inch opening tip for easy handling. If you don’t have one, a spoon works just fine to fill the shells.

4-Fourth, pipe the filling into one end of each of the 8 cannoli shells until filled about halfway, then pipe into the other end to ensure even distribution. Dip the ends of the filled cannoli into the remaining mini chocolate chips from the 3/4 cup total for a nice crunch.

5-Fifth, lightly dust the cannoli with confectioners’ sugar before serving to add a touch of sweetness and elegance. Remember, they’re best enjoyed the same day to keep everything fresh and crispy. If you’re looking for more dessert ideas, check out our simple no-churn ice cream recipe for another easy treat.